Green Bean Casserole

• portions: 12 servings

Ingrédients

3 slices white sandwich bread, torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon table salt

⅛ teaspoon pepper

1 onion (3 cups)

2 pounds green bean, trimmed and halved crosswise

Salt and pepper

3 tablespoons unsalted butter

1 pound white mushroom, trimmed, and broken into ½-inch pieces

3 garlic clove, minced

3 tablespoons all-purpose flour

1½ cups chicken broth

1½ cups heavy cream

Instructions

Note: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, decrease the sauce’s cooking time in step 3 to about 6 minutes (reducing it to 13/4 cups) and the baking time in step 4 to 10 minutes.

FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 pulses. Transfer to large bowl and toss with onions; set aside.

FOR THE GREEN BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Line baking sheet with paper towels. Fill large bowl halfway with ice and water. Bring 4 quarts water to boil in Dutch oven. Add green beans and 2 tablespoons salt and cook until bright green and crisp-tender, about 6 minutes. Drain green beans and transfer to ice bath to cool. Drain again, then spread green beans on prepared sheet and let dry.

Melt butter in now-empty pot over medium-high heat. Add mushrooms, garlic, 3/4 teaspoon salt, and ⅛ teaspoon pepper and cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Spread in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until topping is golden brown and sauce is bubbling around edges, about 15 minutes. Let stand for 5 minutes. Serve.

TO MAKE AHEAD: Bread-crumb topping can be refrigerated for up to 2 days. After green beans and sauce are transferred to baking dish in step 4, wrap dish tightly in plastic wrap and refrigerate for up to 24 hours. To serve, remove plastic and bake casserole in 425-degree oven for 10 minutes, then sprinkle with topping and bake as directed.

Nutrition

• Calories: 363
• Lipides Totaux: 25 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Cholestérol: 47 miligrams
• Sodium: 573 miligrams
• Glucides Totaux: 27 g
• Sucres Totaux: 5 g
• Protéines: 7 g